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We're in Zone 8B - our usual first frost date is around Nov 11 though we did have a brief unexpected frost hit in October. Weather warmed back up some the following week!

Oh that sounds like it might be a great use! We still have a bunch of these plums in our freezer, I don't know if they'd break down too much for cobbler or not.

Hi Sharon - I'm so sorry I missed seeing this comment! I wasn't able to find anything called "Meat Breakfast" on their website. I did a quick search and only came across one website that described some seeds with that name and it isn't one I'm familiar with or use - but you may want to check it out (it looks like it might be a site in Europe) - it was at www.organicseeds.top Again, I can't give any particular recommendations because I've never heard of the site before. The rest of the options that came up were all for a variety called Kellogg's Breakfast and there were multiple sites with those seeds. Good luck!

Thank you! I'd planned to use them for pickling but ended up grilling them for dinner - I couldn't resist!

Thank you! It's kind of sad to be putting the last of the spring/summer crops out of the garden but the seasons wait for no one!

Thank you, glad to have you checking us out! Happy gardening to you too!

I'm definitely hoping for even better success next year!

I was excited when we found the yellow wheelbarrow a few years ago. It's been so nice too with the double wheels instead of the tradition single.

Thank you!

So far I absolutely love the metal beds. Since this is year 1, I don't know how much settling I'll see but the size we picked is fairly generous but also easy to maintain. They are all Birdie's Beds and I picked the 8in1 size and we put it together in the 43" x 81" configuration. I got all tall ones because my back can't deal with too much bending. Thank you for the support!

We were pretty successful with our cover - a few birds tried to get through but after a few days they learned to stay away. We've been able to have the cover off for months now with no predators trying to get our berries so I'm very happy about the end results!

I can't count the number of times I've thought something might've been an interesting thing to film. Oh well, I still had the joy of actual gardening! :D

I am keeping a positive outlook as that's really one of the few things I can control! Thank you for the well wishes :)

I'm loving them for their pickling aspect but they are kind of unusual. I keep going back and forth on whether I'll do them again or not - every time I'm in the garden and harvesting!

woot! It's sometimes hard to find us, which is surprising!

Thank you! I'm sorry for the late reply - we're loving the resurgence of these strawberries!

He definitely likes to eat them fresh but mostly Scott's been making jam. We still have a ton left so he may make another tart (he did one last year) or some kind of fig infused liqueur. I don't know if he'd have enough to try doing a fig wine or if fig cider is even a thing. I should ask him.

@@blackpetalgardening all those options sound awesome 😊

Thank you! I'm hoping for even more this fall -- fingers crossed!

Absolutely - its so nice to be able to add a side dish or a little extra without needing the grocery store

Nice! I hope you have a lot of success - your veggie patch looks great. You have so many beautiful flowers as well, I'm envious!

Oh that's good to know! I think we're going to pickle ours, they seem like the perfect little pickle treat with their size. I can't wait!

I hope it works out for you too! my grandpa's recipe is something that gets jarred up, similar to pickles. I don't know if you could adjust it to act as a quick refrigerator pickle option or not, something to think about!

Thank you! I was just checking out your channel and noticed your videos with food from Ghana - my dad is from Sierra Leone so I'm definitely going to be checking out some of those!

Long reply warning! We don't follow a standard recipe, it's more of a throw together sort of thing but here's some basic stuff we do. 425 degree oven, will cook for 15-18 min First cut up your zucchini however you prefer - we usually do thick slices, but spears and big cubes work as well. Larger pieces tend to hold together better. Then sprinkle them with a little bit of salt, toss gently to coat and then let it sit for about 15-20 minutes on a paper towel or in a colander, so the extra water is removed. In a sealable bag we'll put about 3 TBSP (depending on volume of zucchini/squash) of olive oil (sometimes flavored oils), 1/2 tsp of salt, 1/2 tsp of pepper, 1 tsp of garlic powder and sometimes 1/2 tsp of onion powder. You can adjust the measurements to your tastes. That's the base spice and perfectly good as is and you can add a little tabasco sauce, chile flakes/powder, etc if you like spicy - if we're doing this simple version, we'll usually add any heat spices to our individual portions after cooking though especially because I'm a spicy wimp. I'll note some of the spice changes we do on occasion using the above as our starting base later. Mix it all up in your sealable bag and then add your zucchini, seal the bag (check for full seal!) and shake it like crazy to coat it really well. Sometimes I'll let it sit for maybe 10 minutes but usually it's just a quick toss before it goes either on the grill or in the oven. Put the coated squash/zucchini on a wire rack sitting on a sheet pan this helps it not get too mushy, though we have done our sliced or cubed zucc. straight on a pan with parchment paper too. The rack is best for spears I've found. Try not to overlap things too much so it cooks evenly. *You can sprinkle some parmesan on at this point or potentially do a parmesan and panko mix and roll it in that to get a light breading. I've never done that so I'm not 100% sure how it would go but it sounds doable. Goes into a 425 degree oven for 15-18 minutes, you do want to keep an eye on it though because depending on how big the pieces are they can get cooked through pretty quickly - you might have to adjust based on thickness. Sometimes after that I might put it under the broiler for 5 minutes to get a little bit more browning if I feel it needs it or if I've added a parmesan coating after doing the marinade mix. That's definitely an on-the-fly decision. If we're doing it on the grill we tend to test for tenderness and watch for deep browning, Scott likes a little char, I'm not as big of a fan. We have a little grill bowl with holes that we'll put it in so it kind of acts a little like the rack, so it doesn't stew in the juices as it cooks and helps it cook through but not get too smooshy.

For Mexican-esque flavors we'll add 1/4 tsp cumin, 1/4 tsp smoked paprika, and/or some adobo powder & cilantro if you like it (Scott does, I don't). If you like spice then add chile flakes/powder or cayenne to your tastes. More Mediterranean add basil, oregano, parsley, rosemary, thyme. All 1/4 tsp or to your tastes. A bit Asian influenced then do some ginger, Chinese 5 spice, chile powder for heat, Thai basil all 1/4 tsp or to your tastes, a little bit of spicy mustard or if you like it, horseradish - don't go too much - and maybe 1-2 TBSP of soy sauce. You could add some sesame seeds too. Depending on my mood I might add about 1 TBSP of honey to any of these to give it a bit of sweetness - it can help it caramelized a bit too. And/or add 1 TBSP of lemon juice - lime juice can also be a fun alternative - to brighten it up a bit.

Thanks!

Thank you! Things are definitely on their way!

Thank you!

I love the ones with the bold colors and especially if they smell good. Of course, yellow is always going to be a favorite!

They've been coming in hot and heavy lately, so good!

Thank you!

Oh perfect! It doesn't make a traditional head like the iceberg lettuce so it makes sense that it could work for cut & come again. I'll have to give that a go if we do a new seeding!

Thank you!

When I saw them at the store I couldn't pass them up - so striking!

Thank you! I'm looking forward to getting actual beans to taste, hopefully soon!

They do tend to be pretty resilient! The curled leaves have opened now that they have more space so I'm taking it as a win!

Aha! I didn't know that little nugget about the first set of blossoms, that eases my mind a bit. Thank you for the info!

Thank you! We harvested two of them today. The rest we're going to give more time, hopefully they'll swell up a bit more.

Thanks for watching!

Thanks! I sure hope so - I'm dying to have a freshly picked nectarine from my very own tree some day. Fingers crossed!

Oop I should've known! I definitely have some holey plants so I'll have to keep an eye out now.

Uhoh I don't see it but I appreciate you taking the time! It has been quite the disappointment for sure.

Seriously, get a life. Why even comment?!? You don’t like it, scroll on by!

Thank you for your opinion - luckily YT is there for all sorts of content even if it doesn't appeal to you. I hope you find something else you're more interested in.

So far I'm seeing a little bit of success, not nearly as much as I'd like though!

Love our coast!

Thank you! I have high hopes for a bumper crop. Should start to see them maturing pretty soon!